Angel Hair Pasta with Chinese Barbecued Pork & Vegetables
Serves 4
Dishes that combine a variety of cooked ingredients in broth are common in much of Asia. The meat, pasta, and vegetables are savored on their own, but also add a great deal of flavor to the broth, which is often eaten afterwards.
1/2 pound lean boneless pork loin
2 TB chili sauce
1 TB reduced-sodium soy sauce
2 garlic cloves, crushed through a press
2 tsp grated fresh ginger
11/2 tsp dark sesame oil
1/8 tsp crushed red pepper flakes
1 cup canned chicken broth diluted with 1 cup water, or 2 cups homemade chicken broth
1 fresh jalapeño pepper, halved, some seeds removed
3/4 pound bok choy, cut into 1" pieces (about 4 cups)
1 cup diagonally sliced carrots
1 cup diagonally sliced scallions
6 oz angel hair pasta, broken into thirds
Prep Time: 35 minutes
Place pork on cutting board with a cut end facing you. With long, sharp knife, slice into meat horizontally, cutting about three-fourths of the way through. Open pork up like a book.
Preheat broiler. In a small bowl or cup, mix chili sauce, 1 tsp of the soy sauce, half of the garlic, 1 tsp of the ginger, 1 tsp of the sesame oil, and the red pepper flakes. Spread this mixture over both sides of pork and let stand at room temperature for 10 minutes.
Meanwhile, in large saucepan, combine diluted chicken broth, remaining 2 tsp soy sauce, garlic, 1 tsp ginger, and the jalapeño pepper. Cover and bring to a boil over high heat. Reduce heat to low, cover and simmer five minutes to blend the flavors.
Broil pork 5 to 6 inches from the heat 15 to 17 minutes, without turning, or until cooked through. Transfer pork to plate and let stand until ready to assemble dish.
Meanwhile, add bok choy and carrots to broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until carrots are tender, six to eight minutes. Stir in scallions and remove from heat.
In large pot of boiling water, cook angel hair pasta according to package directions. Drain and toss with remaining 1/2 tsp sesame oil.
Pour any juices that have collected under the pork into broth. Carve pork into thin slices. Stir pasta into broth, ladle mixture into bowls and top with sliced pork.
Nutrition Info
Per Serving: 307 calories, 6.2g total fat, 1.5g saturated fat, 2.2g monounsaturated fat, 1.4g polyunsaturated fat, 2.5g dietary fiber, 21g protein, 42g carbohydrate, 33mg cholesterol, 613mg sodium
Good source of: potassium, beta-carotene, vitamin C
Offline
